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  • PREP: 10 Minutes, 4 hours in the refrigerator (overnight if possible)
  • COOK: 45-50 Minutes
  • TOTAL: 55-60 Minutes, 4 hours in the refrigerator (overnight if possible)
  • SERVINGS: One 10-inch round cake



  • 10 ounces Pitted Prunes
  • 80ml Armagnac (or Cognac/brandy/dark rum)
  • 500ml Whole Milk
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 100 grams Sugar
  • 60 grams Melted Butter
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 90g Flour
  • Additional Softened Butter and Flour for preparing the baking dish

Far Breton Cake

Prune or plum? It doesn’t matter because Luca is sooooo excited to help his father make these sweet treats.


In a small saucepan, warm the prunes with the liquor over medium heat, stirring them a few times while cooking until most of the liquid is absorbed. Cover, and remove from heat and let cool. (The prunes can be made a day or two before using.)

To make the custard, put the milk, eggs, yolks, sugar, melted butter, vanilla, salt, and flour in a blender. Blend until smooth and refrigerate for at least four hours or overnight.

To bake the Far Breton, preheat the oven to 400ºF (200ºC).

Generously butter the bottom and sides of a baking dish roughly 10-inches (25-30cm) in length or a round cake pan 10 inches in diameter. Do not use a springform pan as it will leak. Dust with flour and tap out the excess. Place the prunes in the bottom of the baking dish.

Stir the chilled custard a few times, then pour it over the prunes and bake until the top is gently browned, 45 to 50 minutes. Let cool completely, then slice into bars.


The Far Breton can be made up to three days before serving and refrigerated. Let come to room temperature before serving.


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